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Garlic Butter Chicken Thighs and Rice

Garlic Butter Chicken Thighs and Rice

Garlic Butter Chicken and Rice Recipe – Bursting with buttery garlic flavor, this easy chicken thighs recipe is a one pot dinner 
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dinner
Cuisine: Mediterranean
Keyword: chicken and rice soup, chicken dinner, garlic butter chicken, one pan recipe, rice
Servings: 6
Calories: 370kcal

Ingredients

  • 6 Skinless Chicken Thighs, Bone In
  • 1 tsp Paprika
  • 1 tsp Dried Thyme
  • ½ tsp Garlic Powder
  • 1 tsp Salt
  • 1 tsp Black Pepper Freshly Ground
  • 4 tbsp Butter
  • 1 Yellow Onion
  • 4 Garlic Cloves
  • 1 ½ cup Long Grain White Rice
  • 1 ½ cup Fat Free Chicken Broth Low Sodium
  • ½ tsp Italian Seasoning
  • ½ tsp Dried Oregano
  • 6 tsp Chopped Parsley  (optional)

Instructions

  • Preheat oven to 350F.
  • Season chicken thighs with paprika, dried thyme, garlic powder, salt and pepper; set aside.
  • Add butter to a large oven-safe skillet and melt over medium heat.
  • Stir in diced onions and garlic; cook over medium heat for 3 to 4 minutes, or until garlic is lightly browned, stirring VERY frequently. DO NOT burn the garlic.
  • Stir in rice; stir constantly for 30 seconds.
  • Place prepared chicken pieces over rice, and add the chicken broth and water.
  • Season with Italian Seasoning and oregano, and bring to a boil. (You can also add more salt and pepper at this point, if desired.)
  • Cover skillet with a lid or aluminum foil and transfer to preheated oven; bake for 30 minutes.
  • Remove lid or foil and continue to bake for 15 to 20 minutes, or until liquid is absorbed.
  • Remove from oven and let stand 5 minutes.
  • Remove chicken from the pan and fluff up the rice with a fork.
  • Garnish with parsley and serve.

Notes

  1. Use bone-in skinless chicken thighs; with skin-on, the dish turns out very greasy. We also want to use bone-in thighs because they will cook in the same time as the rice.
  2. White Long Grain Rice, Basmati and Jasmine Rice all work well with this recipe.
  3. If you’d like to use brown rice, leave it in the oven, covered, for 45 minutes, then bake uncovered for about 15 minutes, or until rice is cooked. 

HOW TO MAKE AHEAD CHICKEN AND RICE

  1. To prep couple days in advance, you can simply work up to the 6th step in the recipe, but DO NOT ADD the liquid. Also, make sure that everything is completely cooled down. Cover it tightly, and store it in the refrigerator for up to 2 days.
  2. Let the dish stand at room temperature for 20 minutes before continuing as directed. Stir in the chicken broth and water right before baking.

HOW TO FREEZE CHICKEN AND RICE

  1. Make sure that the chicken and rice has cooled completely before freezing.
  2. Cover the chicken and rice with a double layer of aluminum foil and secure it tightly.
  3. Place the casserole in the coldest part of the freezer.
  4. NOTE: Some recommend under-cooking the casserole a little bit so that the rice stays fluffy after thawing.
  5. When ready to use it, remove from the freezer the night before and place it in the refrigerator, all wrapped up, to thaw over night. 
  6. Remove from fridge and set on the counter for 20 minutes. Reheat in a 350F preheated oven. If the casserole looks dry, you can add liquid to it in increments of a few tablespoons at a time, until the desired consistency is reached. 

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories370
  • % Daily Value *
  • Total Fat 12g 19%
    • Saturated Fat 5g 25%
  • Cholesterol 116mg 39%
  • Sodium 395mg 17%
  • Potassium 354mg 11%
  • Total Carbohydrate 39g 13%
    • Dietary Fiber 1g 4%
  • Protein 23g 46%

  • Vitamin A 8%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 9%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Written by Lisa Yarde

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